Creamy Ricotta Chicken Pasta
A quick and delicious weeknight dinner featuring creamy ricotta cheese, juicy chicken, and perfectly cooked pasta in a savory sauce.
Ingredients
Main Ingredients
- 8 oz pasta (your choice – penne, spaghetti, etc.)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- Fresh spinach (optional)
- Fresh basil for garnish
- Lemon juice (optional for a zing)
Instructions
Cooking the Pasta
- Start by boiling a pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
Adding Flavors
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Lower the heat and add the ricotta cheese and half of the reserved pasta water to the skillet. Stir well to combine, creating a creamy sauce.
Combining Ingredients
- Add the cooked pasta to the skillet and toss until everything is well coated. If the sauce is too thick, gradually add more pasta water.
- Stir in the grated Parmesan cheese and toss until melted and combined. Taste and season with extra salt and pepper if needed.
- If using fresh spinach, toss it in at this step until wilted.
Serving
- Plate your creamy pasta and finish with a squeeze of lemon juice and fresh basil for an extra burst of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water or olive oil. For meal prep, freeze unassembled elements for up to a month.